St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-05
FRUITS AND JELLIES.
Methods by Which Some Tempt
ing Delicacies Are Made.
TAME GRAPE PRESERVES.

TAME GRAPE PRESERVES.
Pick grapes from the stem, pop pulps
from the skins, put the pulps ON the
stove and boil until the seeds are
Ioosened, strain through a colendar
to remove the seeds, then put this
mixture with the skins, and to every
pound of fruit add half pound
of sugar; boil Is minutes and cam
Mrs. r. E. STRATIIERN, 769 Laurel
avenue, st. Paul.
APPLE MARMALADE.
Pippin apples are the best; if you
cannot get them, use any tart,
juicy apples; pare, core, slice and
weigh your apples, and an equal
quantity of sugar; put the sugar in pre-
serving kettle and make good, clear
syrup, adding a little water; add the
apples, the juice and the grated rind of
8 lemons and few pieces of white
soon as it begins to boil stir it all the
time until it becomes thick MARINA
lade; ON no account omit the ginger;
when done put it in jars or glasses while
warm; paste up close and keep in cool
place.-MRs. NJ. D. CHIPLEY, st. Paul.
FOR PRESERVING RHUBARB.
Peel the rhifbarb and cut into small
pieces, as for cooking: place in glass
air-tight preserving bottle, shaking down
as closely as possible, then fill the bottle
until it runs over with cold water, cover
and put away in cool place and it will
keep all winter.-MRs. H.A. PRATT, 3S9
Oak street, st. Paul.
PRESERVES.
Mock East India-Six pounds pared
minced winter apples; & pounds of
sliced thin. Put the sugar over the fire
with cupful of boiling water to pre-
vent hardening, and as it diSsolveS in
crease the heat and bring to paste
boil. Cook this twenty minutes without
stirring, but watching to see that it
does not scorch. Skim and add the
apples, the lemons minced and the
sliced ginger Boil to clear yellow
and pack away in jars.-MRS. A. III.
PALMER, 4S7 MARSHALL avenue, st. Paul.
SPICED CURRANTS.
Five pounds of ripe currants, pounds
of brown sugar, 2 tablespoonful of
cloves, pint of vinegar; boil two hours
or more until quite thick; delicious with
ceipt are also excellent.-MRs. THOMAS
BUTLER, Saltwater, MINI.
Six pounds fruit, 8 of raiSinS, 8 of sugar,
pint vinegsr, 2 tablespoons allspice, 2
of cinnamon and one of cloves
BECKIE MEssER, No. 14OS Twentieth
avenue north, Minneapolis.
Six pounds fruit, 8 of raiSins, 8 of
sugar, pint of vinegar tnot too strong),
2 tablespoons allSpice,2 of cinnamon and
l of cloves; boil till quite thick.-MRs.E.
l.. WooDwoRTH, AmbOy, MINI.
FOR CANNING STRAWBERRIES.
Forty grains salsilic acid, 6 ounces
sugar, 1 quart cold water for quarts of
berries; put berries in cans and pour
mixture over them, seal tight and put
in dark place.--MRs. E. j. KIRKHAM,
White Bear, MINI.
After the berries are pulled let as
many as can be put carefully in the
preserve kettle be placed on platter;
to each pound of fruit add three-fourthS
of pound of sugar; let them stand two
or three hours, till the juice is drawn
from them; pour it in the kettle and
let it come, to boil, and remove the
scum which rises; then put in the ber-
ries carefully; as soon as they come
thoroughly to a boil put them in warm
jars and seal while boiling hot; be sure
the jars are air-tight.-A. WINKER. 1854
East Sixth street. st. Paul.
FROSTED CURRANTS.,
Pick ripe punches, dip them into a
mixture of frothed whites of egg and a
little cold water, drain nearly dry and
roll in pulverized sugar until well COW
fered, lay on white paper to dry; this